DAVIDSON ELEMENTARY

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an employee eating a slice of cheese in the cafeteria.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed an employee bare hand contact sliced cheese before placing in a pan to go to the cooler. CDI - EHS stopped employee and all cheese that was exposed to bare hands was voluntarily discarded.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed three dented cans of beans in dry storage. CDI - Items were voluntarily discarded.

REPEAT 4-501.11 Maintain equipment in good repair. Observed a leak in the walk-in freezer compressor that is dripping ice. Observed a broken milk cooler and dish machine. Manager stated that a work order has been placed to repair the dish machine. EHS will make follow up visits to ensure the dish machine is working properly.

4-501.11 Maintain equipment in good repair. Observed a leak in the walk-in freezer compressor that is dripping ice.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed pizza and tacos on walk-in freezer speed racks with no protective tray on top.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed one open package of mozzarella cheese in the walk-in cooler from 11/25/25. CDI - Product was voluntarily discarded.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. 4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed open-faced single service plates, bowls and trays around the service line. Observed paper towels for all hand sinks being stored inside of the employee restroom.

2-103.11 (B) Persons unnecessary to the establishment shall not be in the kitchen. Observed an administrator walk through the kitchen to deliver documents to the kitchen manager. CDI - School staff will no longer be allowed to enter the kitchen.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed an open bag of cut lettuce without a date mark. CDI - Manager dated the bag for the day it was opened.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed the TPHC board labeled for 9/2/25. Salads had already been placed on TPHC this morning. CDI - Manager corrected the white board for the time salads were removed from temperature control.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee in the kitchen with a long beard and no restraint.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed a cup of self-service forks with the food contact surfaces pointed upwards.

5-203.14 Provide a back flow prevention device when required. -P Observed a spray hose connected to the mop sink splitter without a back flow prevention device. CDI - Hose was removed.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer for measuring final rinse cycle of hot water dish machine. EHS will return within 10 days to verify facility obtained thermometer. VERIFICATION REQUIRED.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gasket on walk in freezer with minor buildup, in need of cleaning. REPEAT.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin near handwash sink near service line.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed brushes and cleaning objects stored in the basin of the handsink during inspection. PIC stated this is from maintenance work this morning. CDI- objects moved, access cleared to sink.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bay set up at 3 comp sink, facility uses this to fill up red sanitizer buckets for service. EHS found sanitizer at concentrations exceeding 400ppm quat. PIC stated this is due to the pump dispenser being broken, has had to manually add sanitizer to water. CDI- Sanitizer diluted to proper concentration. PIC will call to have dispenser fixed, will test with test strips to ensure manual mixture is not too strong.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gasket on walk in freezer with minor buildup, in need of cleaning.

5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Observed outside dumpster that was full, unable to have top lids close. Receptacle does not appear to be of sufficient capacity to hold waste that accumulates. EHS discussed having trash picked up more frequently or adding another receptacle.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside dumpster with damage, no top right cover for dumpster. PIC stated a work order has been submitted for this area. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing tile in front of kitchen, above service line. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee lunch stored among retail product.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed can opener attached to prep table with buildup on can opener spike, in need of cleaning. CDI- can opener removed for cleaning during inspection. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior black baffle walls of ice machine with buildup, in need of cleaning. EHS showed area needing cleaning to employees and PIC during inspection.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed multiple dented cans in dry storage area mixed in with in-tact cans, no designated area observed for dented cans. CDI- EHS showed PIC cans of concern, dented cans removed during inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside dumpster with damage, no top right cover for dumpster. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing tile in front of kitchen, above service line.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed facility using TPHC for yogurt and cheese sticks, had not updated TPHC board with products on TPHC for today and the start/end time associated with these products. CDI- products and times placed on board, had just been removed from cold holding.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wet cloth on the prep countertop during inspection. Ensure wet cloths are kept in sanitizer buckets between uses.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside dumpster with damage, no top right cover for dumpster. REPEAT. Note: last inspection the sliding doors were left open, today the top cover was damaged and unable to be closed.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a large plastic container with a white granular power with no label, PIC identified as sugar.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the employee restroom.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding door open on outside dumpster during inspection. Ensure sliding doors and top covers are staying shut.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee cell phone and car keys stored on top of cooking equipment. CDI- employee possessions moved during inspection.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Observed employee health policy that included all reportable illnesses and all reportable symptoms, except for jaundice. CDI- EHS provided MCHD employee health handout, encouraged PIC to review with employees and make sure they understand jaundice is a reportable symptom related to foodborne illness.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a few boxes of "suncup" packaged juices on the floor in the walk in freezer. PIC stated boxes were delivered today. CDI- boxes moved off the floor onto shelving and crates 6 inches above the floor.

4-302.13 (B) Temperature Measuring Devices, Manual Warewashing. Facility uses a high temperature sanitization dish machine and does not have an irreversible registering temperature indicator. CDI- EHS discussed requirement with PIC, PIC is aware of the appropriate equipment to be in compliance.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed pink buildup around faucet and in basin of handsink near service line. Observed black buildup on caulking near dish machine. Ensure cleaning in these areas.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a rolling trash can and a speed rack blocking access to handsink near the serving line. CDI- PIC moved trash can and speed rack to the side, EHS explained the importance of maintaining access to all handsinks.

4-204.117 Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers - PF. Observed sanitizer machine at the 3 comp sink unable to automatically dispense sanitizer. PIC was adviced abd showed how to manually add the sanitizer and also the dish machine functions as intended and can be used for cleaning. Will be back in 10 days to check on the sanitizer machine. REPEAT.

7-102.11 Properly label working containers of toxic materials such as cleaners (and sanitizers).-Pf Observed bottle of concentrated Quat labeled as sanitizer. CDI: PIC re-labeled properly

4-204.115 Adjust temperature gauge for final rinse/sanitizing so it is accurate - PF Observed gauge reading 128F; however, thermolabel indicated at or greater than 160F - Verification visit required within 10 days

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sweet potato fries hot holding at 105 on service line. CDI- Fries that had been on line approx. 20 minutes were reheated above 165 for proper hot holding at 135 min. Points not doubled as only one item observed in hot holding violation.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed salads made yesterday removed from walk in cooler and placed in display cooler, salads were 45 degrees. Facility has TPHC procedure for salads but salads were not being time marked on TPHC chart. CDI- Salads time marked for time removed from cold holding at 41 degrees.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC and another food worker food handling without a hat or hair restraint. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC food handling while wearing a watch.

6-303.11 Intensity-Lighting - C Provide sufficient lighting in food storage areas. Observed walk in cooler overhead light burned out, with low light conditions in walk in cooler, bulb needs replacing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P At steam table observed meatballs at 121F. CDI- Meatballs were reheated to 165F.

General Comment. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Cesar salads in reach in cooler ranging from 47-43F. PIC stated salads were made yesterday morning around 10. CDI- Salads were placed in walk in freezer to get down to 41F.

General Comment. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf In reach in cooler observed Cesar salads prepared yesterday morning around 10 with no date mark. PIC stated salads will be getting used for todays lunch. Also observed bag of lettuce opened yesterday with no date mark. CDI- Educated PIC that anything held in the facility over 24 hours needs to be date marked. Items were date marked.

General Comment. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employees personal food comingling with food for the facility.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small dead roach in dry storage. Did not observe any other pests or live roaches. PIC stated that a routine pest spray is done monthly and was just performed a week prior. PIC will keep an eye out for live pests and schedule pest control visit more frequently if needed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed pan of ravioli and container of tomato without a date label. Observed illegible date written on container of deli meat. CDI-PIC stated these items are to be discarded. When thawing items, there should be a make date and thaw date.

3-501.13 Use approved thawing methods. Observed hamburger patties thawing at room temperature.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed blue trays wet stacked.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed items on TPHC and time not recorded on TPHC board including chef salad and cantaloupe. Items are kept in an open air cold hold unit and were holding correct temperature. CDI-times recorded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a container of detergent for washing machine not labeled. CDI-labeled.

2-301.14 Wash hands after activities that contaminate them. -P Observed employees eating on break/handling personal food and return to kitchen to begin preparing for student lunch without washing hands. CDI-through instruction and employees washing hands.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on interior of ice machine.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed large wooden prep table that is beginning to peel and wood has softened.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in ice machine.

6-501.112 Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Observed dead roach underneath shelving in dry storage. Also observed several sticky pads with small, dead insects accumulated.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salads cooling in holding unit at serving line. Cool salads with lids open in walk in cooler or freezer. CDI-salads taken to walk in cooler.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salads cooling at 60F in closed plastic clamshell containers. Cool salads in open containers. CDI-containers vented.

4-501.11 Maintain equipment in good repair. Observed digital gauge on dish machine not reaching 180F. Two thermolabel strips turned black indicating proper final rinse temperature. Gauge may need to be repaired as this is the only indication employees have to go by.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in interior of ice machine.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed two open packages of lunch meat with a date of 8/31 in walk in cooler. Employee stated that date recorded was thaw date. Ensure date is recorded on item when opened and not held past 7 days. CDI-lunch meat voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed small plates of cut tomatoes wrapped tightly in plastic wrap and cooling in small holding unit on front line. These items are using TPHC once cooled to 41F according to written procedures on site. Observed items at 55F. Cool items rapidly in walk in cooler unwrapped before placing out in holding unit.

3-501.13 Use approved thawing methods. Observed chicken patties thawing on speed rack beside oven at room temperature. Thaw under refrigeration or as part of the cooking process.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salads using TPHC cooling down in holding unit at 58F. Cool salads in plastic clamshell cases in freezer or walk in cooler before being placed out in holding unit. CDI-salads taken to freezer to chill rapidly to 41F before being placed out on TPHC.

5-205.15 Maintain a plumbing system in good repair. Observed two handsink with leaks at faucets.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottles with two different labels of "Sanitizer" and "Water" in dining area of cafeteria. PIC stated these bottles are for the children to wipe down tables and contain only water. Provide clear label of contents in bottles. CDI-re-labeled properly.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned trays stored up against hand sink where contamination from an employee using hand sink could occur.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed small amount of build up on interior of ice machine. Ice is not consumed by students, used only for periodic cooling.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink stored on prep surface. CDI - removed and relocated.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths laying on counter surfaces.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a container of ranch dressing made on 8-27-14 that exceeded time/temperature window and had not been discarded. CDI - by discarding.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed written procedures unable to be located for all items that are held using TPHC. Verification required to ensure paperwork can be provided.

5-202.12 Provide water at all handsinks at least 100F. Observed water in girl's and boy's restroom reaching 91F. CDI, cafeteria mgr. will notify maintenance to put in work order.

3-602.11 Properly label foods packaged in an establishment and displayed for self service. Observed no labeling on grab and go items for display. CDI, Health Dept. and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance.

4-602.13 Maintain non food contact surfaces clean. Observed ice build-up in floor inside walk-in freezer. Observed dusty filters under hood system.

5-205.11 Maintain all handsinks used for no other purposes than handwashing. Observed hose hooked up & empty spray bottle stored inside handsink basin in dish room. CDI, spray bottle removed and hose unhooked to make handsink accessible.

3-602.11 Properly label foods packaged in establishment and served for self service. Observed no labeling on grab and go items for display. CDI, Health Dept. and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance.

3-501.15 Cooling Methods. Observed salads cooling in cooler display out front serving line. Product at 60F. Salads must reach 41F before placing in cooler on serving line. CDI, salads placed on cart and rolled into the walk-in freezer to cool properly.

3-602.11 Food Labels. Observed no labeling on grab and go items for display. CDI, Health Department and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance.

4-204.115 Warewashing Machines, Temperature Measuring Devices. Observed pressure gauge on high temperature dishmachine not working. Needle on gauge not moving. Cafeteria manager has placed call with maintenance. She reports that the current dish machine is going to be replaced in the near future,

3-602.11 Food Labels. Ensure foods packaged in a food establishment and display for customer use are properly labeled. Observed no labeling on prepackaged items including salads, yogurt parfait, etc. for self service. CDI, by instruction; will receive more information from CMS on how they are going to label products.

4-204.118 Warewashing Machines, Flow Pressure Device. Observed pressure gauge not working properly on high temperature dishmachine. CDI, by instruction; maintenance is scheduled to come work on dishmachine soon.